Quick Answer
There are a few things to consider when deciding whether or not to store cooked beans in liquid:
- Storing beans in their cooking liquid helps them stay moist and prevents them from drying out in the refrigerator.
- The liquid also retains nutrients that can leach out of dry beans during storage.
- However, the liquid can harbor bacteria and lead to spoilage more quickly.
- For short-term storage of 2-5 days, it’s fine to keep beans in their liquid in a covered container in the fridge.
- For long-term storage of more than 5 days, it’s better to drain and dry beans before refrigerating or freezing.
So in summary:
Short-term storage (2-5 days)
Yes, store beans in their cooking liquid.
Long-term storage (5+ days)
No, drain and dry beans before refrigerating or freezing.
Should you cook beans from dry or canned?
Both canned and dry beans have their advantages and disadvantages:
Canned beans
Pros:
- Convenient – ready to use straight from the can
- Cooks in minutes compared to hours for dry beans
- Consistent quality and texture
Cons:
- Higher sodium content from canning liquid
- Not always available for less common bean varieties
- More expensive than cooking from dry
Dry beans
Pros:
- Much cheaper than canned beans
- Store for very long periods
- Wider variety available (lentils, chickpeas etc)
- Control seasoning and sodium content
Cons:
- Require lengthy soaking and cooking time (up to 2 hours)
- Inconsistent cooking times
- May require overnight soaking
In summary:
- Canned beans are quick, convenient and consistent
- Dry beans are cheaper and give you more control, but require lengthy preparation
The choice comes down to your time availability and budget. For quick bean dishes, canned makes sense, but cooking from dry is better for batch cooking beans in advance.
Do you have to soak beans before cooking?
Soaking beans before cooking is recommended but not strictly necessary. Here are the main benefits of soaking beans:
1. Shortens cooking time
Dry beans can take between 1-2 hours to become tender during cooking. Soaking them first softens the beans and reduces average cooking times by around 30-40%.
2. Improves texture
Soaked beans tend to cook more evenly, with fewer split or burst skins. The final texture is creamier.
3. Increased digestibility
Soaking allows indigestible compounds in bean skins to leach out into the water, making them easier on your digestive system.
4. Even nutrient absorption
Phytates are mineral binding compounds found in beans that can inhibit nutrient absorption. Soaking breaks down some phytates.
Despite these benefits, soaked beans are not mandatory. With sufficient cooking time, dry beans will still become tender and absorb water without soaking first. The texture and digestibility may be slightly compromised.
Here are common soaking times for beans:
| Bean Type | Soaking Time |
|---|---|
| Black beans | 4-6 hours |
| Pinto beans | 6-8 hours |
| Kidney beans | 8 hours |
| Garbanzo beans | 12 hours |
So in summary, soaking is recommended but not strictly necessary for tender, creamy beans. Omit soaking if short on time but increase cooking duration.
Should you add anything to the soaking liquid?
Adding ingredients to the bean soaking liquid can provide benefits:
Salt
A small amount of salt (1 tsp per pound of beans) helps soften bean skins via osmosis. This reduces cooking time.
Acidic ingredients
Vinegar, lemon juice, tomatoes etc help break down indigestible compounds like phytates and raffinose that cause gas.
Spices and herbs
Soaking beans with spices like garlic, onion, chili etc infuses more flavor into the finished dish.
However, there are some downsides to adding ingredients to the soak water:
– Salt can prevent beans from absorbing as much water, keeping them overly firm.
– Acidic ingredients can toughen bean skins and lead to uneven cooking.
– Spices can become overpowering and lose subtleties.
For most basic bean recipes, plain water is recommended for soaking. The exceptions are long-soaked beans for chili, soup and other highly seasoned dishes that benefit from the extra infusion of flavor.
In those cases, add salt, acidic ingredients and spices only for the last 1-2 hours of soaking to prevent interfering with hydration and softening.
Should you drain the soaking liquid before cooking?
It’s generally recommended to drain and discard the bean soaking liquid before cooking for a few reasons:
Oxygenates beans
Draining and rinsing replaces the soaking liquid with fresh water or stock, helping oxygen circulate through the beans for even cooking.
Removes indigestible compounds
Phytates, raffinose and other anti-nutrients that cause gas and bloating leach into the soaking water. Draining removes them.
Eliminates dirt and debris
Any particles or impurities loosened during soaking are washed away.
Avoids diluted flavor
The soaked water can dilute the flavor of the final dish. Draining preserves seasoning.
Prevents overcooking
Beans soaked for longer periods become fully hydrated. Cooked immediately in this liquid, they can become mushy.
The exceptions are recipes where the bean soaking liquid is deliberately used, like soups and stews that benefit from the extra starch and flavor.
Otherwise, draining and rinsing soaked beans is recommended. Discard the water and replace with fresh before cooking for best results.
What’s the best way to cook beans from dry?
Here is a summary of the best practice for cooking beans from dry:
1. Pick through beans and rinse
Check for any dirt, debris or damaged beans. Rinse under cold water.
2. Soak if time permits
Soak beans in plain water for anywhere from 4-12 hours depending on variety.
3. Drain soaking liquid
Drain and rinse beans through a colander to wash away anti-nutrients.
4. Cover with fresh water/stock
Place beans in a pot and cover with fresh liquid by 2-3 inches. Using broth boosts flavor.
5. Bring to a boil then simmer
Heat to boiling, then reduce to a gentle simmer. Partially covering the pot helps retain heat.
6. Skim off foam
Skim and discard any foamy scum that rises to the top as beans cook.
7. Cook until tender
Cooking times vary from 45 min to 2 hours. Beans are done when very soft and creamy.
8. Season beans
Drain any excess liquid if needed. Season beans to taste with salt, herbs and spices.
Following this method removes anti-nutrients, achieves an even cook and boosts flavor for tender, creamy beans every time.
Should you add anything to the bean cooking liquid?
It can help enhance flavor and texture to add certain ingredients to the bean cooking liquid:
Aromatics
Onion, garlic, bay leaf and other herbs impart savory flavor to beans as they cook.
Acidic ingredients
A small amount of vinegar or lemon juice helps keep bean skins tender.
Sweeteners
A little sugar balances bean bitterness and encourages creaminess.
Salt
Added towards the end, salt enhances bean flavor. But don’t add it early or beans won’t soften properly.
However, avoid adding:
– Tomatillos, tomatoes, wine – can prevent beans softening properly.
– Too much sugar – beans can crystallize.
– Excess seasoning – leads to uneven flavor.
For plain beans, just water or broth is fine. But for more complex bean dishes like chili or braises, complementing aromatics, acids and sweeteners during cooking can boost flavor.
Should you store cooked beans in their cooking liquid?
There are pros and cons to storing cooked beans in their cooking liquid:
Pros:
- Keeps beans moist and prevents drying out
- Retains nutrients that leach into water
- Extra starch thickens and adds body to sauce
Cons:
- Liquid can harbor bacteria and spoil quickly
- Dilutes flavor of beans in storage
- Makes it harder to judge bean texture
In summary:
Short term storage (2-5 days)
It’s fine to store beans in their cooking liquid in the fridge for 2-5 days max. The liquid helps keep them moist.
Long term storage (5+ days)
Drain and dry beans thoroughly before refrigerating or freezing for storage periods over 5 days. Discarding liquid minimizes spoilage risk.
So for short term storage of cooked beans (bean salads, meal prep etc), the liquid retains moisture and nutrients. But for long term freezer storage or bean batch cooking, draining and drying beans is best.
Should you season beans before or after cooking?
Seasoning beans with salt, herbs and spices does make a difference:
Before cooking:
– Salt can prevent beans from softening properly if added too early.
– Spices and herbs may become bitter or overpowering.
– It makes it harder to adjust seasoning later.
After cooking:
– Beans absorb seasoning more evenly once fully cooked and tender.
– Spices and herbs retain their freshness.
– Seasoning can be tailored to taste.
The best method:
Add aromatics like onion, garlic and herbs early in cooking for maximum flavor infusion.
Reserve salt, acidic ingredients and delicate herbs until after beans have finished cooking and been drained if needed.
This way beans absorb tons of flavor during cooking, then you can adjust seasoning for perfect results. Adding a little butter or oil after cooking also helps seasoning coat beans evenly.
How long do cooked beans last refrigerated or frozen?
Cooked beans have a reasonably long shelf life, but proper storage is key to preserving freshness and minimizing waste.
Here is how long cooked beans last:
Refrigerated:
- In cooking liquid – 3 to 5 days
- Drained – 5 to 7 days
Store beans in an airtight container. The liquid helps retain moisture but leads to faster spoilage.
Frozen:
- In cooking liquid – 2 to 3 months
- Drained – 6 to 12 months
Drain and dry beans thoroughly before freezing in airtight bags or containers. The liquid causes ice crystals to form, damaging beans.
Canned beans (after opening):
- In canning liquid – 3 to 5 days
- Drained – 5 to 7 days
Same guidelines apply as for cooked beans. Drain and transfer to a storage container for maximum lifespan.
So drained, frozen beans have the longest shelf life. But refrigerating in cooking liquid preserves texture and moisture for short term storage. Follow best practices for your intended use.
Can you freeze cooked beans safely?
Yes, cooked beans freeze extremely well for long term storage. To safely freeze beans:
1. Allow to cool fully
Beans should be at room temperature before freezing for even, quick freezing.
2. Drain cooking liquid
Liquid expands when frozen, damaging bean skins. Drain beans well.
3. Transfer to airtight containers
Use freezer bags, plastic containers or mason jars. Remove as much air as possible.
4. Label containers
Include bean variety and date frozen for easy identification.
5. Freeze promptly
Move containers to freezer immediately before beans perish. Avoid leaving at room temperature.
6. Freeze for up to 12 months
Beans stay fresh and tender for up to a year frozen.
Follow these steps and cooked beans freeze perfectly every time with no loss of texture or flavor for easy weeknight meals.
What are the best ways to use up leftover cooked beans?
Leftover cooked beans are extremely versatile. Here are some delicious ways to use them up:
Bean salads
Toss beans with vinaigrette, veggies, nuts, cheese and herbs for fiber-packed salads.
Dips and spreads
Puree beans with garlic, citrus, tahini or olive oil for quick dips, spreads and toppings.
Soups and stews
Add beans to soups for extra protein and thickening. Use in chili, minestrone, or white bean stews.
Quesadillas and tacos
Mix beans with cheese and stuff into quesadillas. Top tacos for added nutrition.
Baked beans
Cook beans in a sweet and smoky sauce. Great as a side or appetizer.
Toast toppers
Mash beans and spread over avocado toast or flatbreads with feta, herbs and drizzle.
Leftover beans are a quick, plant-based protein boost to so many meals. They’re one of the most versatile ingredients to keep stocked!
Conclusion
Storing cooked beans properly ensures they retain the right moisture, texture and flavor while avoiding premature spoilage. For short term fridge storage under 5 days, leaving beans in their cooking liquid helps keep them moist but leads to faster spoilage. For longer term storage or freezing, draining beans well and transferring to airtight containers is best. Seasoning just before serving yields the most delicious results. Following the guidelines outlined for soaking, cooking, storing and serving beans will help maximize both nutrition and enjoyment of this tasty, protein-rich legume.
